posted Mon, 02/05/2024 - 14:13
5429
+ 7 Any meat smokers in here???
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I really got into smoking meats a few years ago. Did it for quite some time then took a break. I went to fire up my smoker sometime in November/December and the smoker took a shit. I was devastated. Fast forward to Christmas - my father-in-law bought me a new Masterbuilt smoker. I was more excited than the kids! Anywho, I’ve been smoking all different types of meat which has really helped make eating (relatively) clean fun again. My favorites so far are smoked wings and of course - brisket. Anyone else a smoke master or working on becoming one? If so, what are your favorite meats to smoke, and does anyone smoke anything other than meat (let the jokes commence)?
Pictures are: sirloin, wings, and brisket.
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12 lb brisket just came off --
Nice smoke ring bro. Still trying to master that.
Thanks bro! It was more like 10 lbs after I trimmed it then put it on for 5 hours at 225, pulled & wrapped it, then another 5 on.
I sprinkled kosher salt flakes on the top and bottom then used 1 tablespoon of worcestershire sauce + 1/2 of Dijon mustard as a binder + Montreal steak as a dry rub 12 hours before I smoked it.
The only difference from what I normally do was putting kosher salt flakes on before the binder and the smoke ring was noticeable better than any one done before.
I gotta try that. I’ve never used a binder. Just used rubs and smoke.
Doing burgers tonight with stuffed peppers on the pellet smoker. I cored the peppers and stuffed them with a mix of cream cheese, thawed Boston butt from an old cook and a pinch of brown sugar. I normally wrap them in bacon but I forgot to buy it so I topped them with pepper jack and provolone cheese.
Dude hell yeah. I forgot to take out the pork shoulder and start it this morning. Looks like I’m freezing it until next weekend.
I got busy this weekend but I will shoot you some of my favorite Boston Butt recipes tomorrow. It’s just my wife and I, so we never eat more than half of it fresh. It comes out of the freezer a little dry but the taste is spot on so I like to cook it in to stews and other meals.
Right on, brother. Thank you. My daughter likes my smoked wings but other than that, I’m left to eat whatever I smoke. That means I’m either eating a shit ton of smoked meat, throwing some out, or freezing some for later. With the price of meat right now, I’d rather not throw any out.
I smoke at least one big piece of meat a week (brisket/pork loin/chicken/turkey etc) and then break it down, vacuum seal it and freeze it. I love smoking meat and still cook fresh through the week when I have time, but having 2-3 lb of pre-cooked meat ready to go makes eating clean so much easier during the week.
Exactly. Helps break up the monotony. It tastes amazing and you can cook enough for the week in one shot. Going to do a pork butt this weekend I think.
That is one of my absolute favorites. It holds really well in the freezer too. I like to throw it and cook it in to Brunswick stew.
I gotta check that out. GO BIRDS!
For sure bro. I’m going to send you a FR and I can share some really good recipes with you. I’ve been smoking meats for years and have a few tricks up my sleeve.
That’d be dope brother.
Smoked some ribeyes on the pellet smoker till about 115⁰, then threw them on the gas for a quick sear on each side.
Very nice! I did a reverse sear on a few filet mignons Sunday on my pellet smoker and they were incredible. I put them on a 215F until the internal temp is about 115F, then pull them, put sear racks on the smoker and turn it to 500F. Once it’s there I put the steaks back on the racks and sear to 135F.
They look lovely. I’m taking the easy route for the game tomorrow and just doing wings. Been playing around with different sauces. Working on a buffalo/sweet Thai chili/minced garlic combo. Love the hot and sweet battle in and around my mouth.
Wings and football, can't go wrong. And that combo sounds pretty good honestly. I like a good sweet n spicy sauce.
Might be firing up a pork shoulder this Saturday, what are you guys do with yours. Kind of getting tired at the same old pulled pork. Usually I just put slaw, maybe killer Hogs sauce and potato rolls
I haven’t done pork yet but I’m all ears. It should have been where I started.
You should definitely try it, get yourself a leave in thermometer. Ive got a thermopro. In my Barrel it takes about 6 hours for a shoulder. I'll post some pics tomorrow. You should try and follow how to barbecue right on YouTube
Is the YouTube page called “how to barbecue right?”
I have this wireless thermometer with two meat probes that I can watch and not have to keep going out and opening the smoker to see where it’s at. Only issue with this one is that it doesn’t have an alarm past 180° which sucks because brisket has to get to 202° before pulling, so I have to keep an eye on it.
I have a Ninja Woodfire grill & smoker, obviously not the same as your professional setup, but I've made smoked chicken wigs and short ribs in it and everything turned out absolutely delicious.
The country I live in doesn't have smoke house restaurants like the US, so the only option is making everything yourself.
Short ribs are awesome for shredding up in tacos, so much good bark on them when they’re done, just gotta rehydrate them correctly so you don’t get jerky.
Is it the little tabletop smoker I’ve seen? Those are awesome.
Yes it is, it works with wooden pellets and so far I'm really happy with it. I normally use it indoor as an airfryer or grill for all my proteins, but sometimes I put it outside to use the smoker function.
Cool man. So you still get the low and slow with the smoke flavor. I want to check it out. They look awesome.
I smoke with an offset barrel wood burning smoker! I love that thing to death and really enjoy smoking just about any meat.
I guess I’m a rookie. I’ve only used electric smokers.
I got my start on a small craftsman electric smoker! I got into it really fast and hard hahah
Not from Texas then. lol.
All looks tasty tho.
Only times I’ve been in Texas were during flight layovers lol.
I’ll run a brisket overnight at 180 and then crank it up in the morning to 225 and finish with a guiness bath when I wrap it. It’s awesome with a coffee rub.
Take the juice and run it through a fat separator, then use that as the base for a traditional bbq sauce.
You’re speaking my language brother.
That sounds amazing dude, especially the sauce
You run your basic ketchup/brown sugar based bbq sauce recipe but water it down with the reduced guiness and meat juices it’s out of this world. Put that shit on anything!
This guy gets it!
Fortunate enough to spend some time in culinary school back in the day. Still love to cook when I can. Food is my love language.
Here I thought you came up with a creative way to say are there any cocksuckers in here lol
And here you are! Jk. But I knew at least one person was going to bring up dick.
Would you expect anything less with a handle like mine? Now stop looking at my meat.
I ordered smoked brisket and ribs for Super Bowl.
Nice! I’m definitely doing wings again for the Super Bowl.
I have a masterbuilt smoker too. There should be a panel on the side where you install a cold smoke option. I smoke cheese. I like smoked swiss the best. I smoke it for 3 or 4 hours. Vacuum seal it and let it rest for 7 days. I also smoke salt. Add a little smoke flavor to anything.
Damn man, that’s a whole new world I need to explore. I love smoked cheese.
Yeah, the first time I smoked a block of swiss, the woman ended up slicing off a couple of pieces and made a grilled cheese. Holy Fuck, that is good. I'm not a huge fan of cheddar because of the sharpness. Smoking it makes it very good. I've made meat sticks in the smoker too.
Porkbelly comes out phenomenal also
I use this recipe for preparing the skin and the sauce in step six. I like fresh ginger. https://www.bonappetit.com/test-kitchen/how-to/article/crispy-pork-belly Have you cooked a pork belly with the skin on it?
Im going to check it out , doing one on Saturday most likely . Even more ridiculous if after you smoke it you drop it in the fryer quickly